One Pot Crispy Chicken And Rice Food
CRISPY CHICKEN AND RICE WITH CHARRED SCALLION SAUCE
This delicious one-pot chicken dinner with charred scallion sauce is a study in delicious flavors and smart steps.
Provided by Ali Ramee
Time 1h
Number Of Ingredients 10
Steps:
- Pat chicken dry and season with salt. Heat oil in a large, heavy-bottomed pot with a lid over medium-high. Add chicken, skin side down, and cook, undisturbed, until skin is golden brown and crispy, about 10 minutes. Transfer chicken, skin side up, to a plate. (Chicken will not be cooked through.) Drain all but 1 teaspoon drippings from pot, reserving drained drippings in a small bowl.
- Add scallions to pot; increase heat to high and cook until charred, 2 to 4 minutes. Transfer to a cutting board.
- Heat 1 tablespoon reserved drippings over medium-high. Add rice and cook, stirring occasionally, until toasted, 1 to 2 minutes. Add 2¼ cups water and bring to a boil. Reduce heat to medium-low and place bok choy on top of rice. Nestle chicken, skin side up, in rice. Cover and cook until rice has absorbed most of the water and chicken is cooked through, about 25 minutes. Turn off heat. Let stand, covered, for 5 minutes.
- Meanwhile, finely chop charred scallions; stir with soy sauce, vinegar, fish sauce, and jalapeño in a small bowl.
- Remove chicken and bok choy from pot. Fluff rice with a fork. Serve with scallion sauce, chicken, and bok choy.
Nutrition Facts : Carbohydrate 59 g, Cholesterol 96 mg, Fiber 4 g, Protein 28 g, SaturatedFat 1 g, Sodium 1478 mg, Sugar 2 g, Fat 5 g, UnsaturatedFat 0 g
ONE-POT CRISPY CHICKEN AND RICE
This meal is so comforting and family friendly. My kids eat every morsel on their plates. This is also a super economical way to feed a family or a large crowd. Great served with green beans, broccoli, or a salad.
Provided by NicoleMcmom
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
- Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
- Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
- Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 41.6 g, Cholesterol 76.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 891.4 mg, Sugar 1.1 g
ONE DISH CHICKEN AND RICE BAKE
Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
- Bake at 375 degrees F 45 minutes or until done.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 33.4 g, Cholesterol 68.9 mg, Fat 5.3 g, Fiber 1.8 g, Protein 29.3 g, SaturatedFat 1.4 g, Sodium 612 mg, Sugar 0.7 g
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